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Balsamic Rhubarb Compote
Balsamic Rhubarb Compote

Category: Dressing/Sauce | Serves: 8

(137 ratings)

Nutrition Information:
Calories: 70
Protein: 0 g
Carbs: 15 g
Fat: 0 g
Saturated Fat: 0 g
Sodium: 0 mg
Fiber: 0 g

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This sweet and tangy sauce is brillant when drizzled over grilled chicken or pork.
3 Tbsp balsamic vinegar
2/3 cup sugar
3/4 tsp grated peeled fresh gingerroot
2 fresh rhubarb stalks, leaves discarded, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices, or 2 cups frozen sliced rhubarb, thawed, reserving liquid
1 In a saucepan simmer vinegar with sugar and gingerroot, stirring, until sugar is dissolved then stir in rhubarb (with reserved liquid if using frozen).
2 If using fresh rhubarb, simmer until crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl.
3 If using frozen, as soon as mixture returns to a simmer transfer rhubarb with slotted spoon to bowl.
4 Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat. Stir in rhubarb. Serve compote warm or at room temperature.

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